If you’re looking for a simple dessert that feels special, this Mixed Berry Cake is it! Soft, buttery, and filled with juicy bursts of blueberries and raspberries, it’s the kind of cake that’s just as perfect for a cozy afternoon treat as it is for sharing at brunch or gatherings!
Moist Mixed Berry Cake Recipe with Simple Ingredients!
One of my very favorite people happens to be one of the most thoughtful. We took a caravan of Pathfinders to Wyoming for the Pathfinder Camporee last summer – it was the trip of a lifetime! Wyoming has wild sunflowers like we have dandelions! They are so beautiful!
He brought a few home with him to try and propagate them. All but one died. He recently gave me the living one knowing how much I love them! I WAS THRILLED!! I am anxiously waiting for it to bloom!
As a thank you, I gave him this Mixed Berry Cake! He & his wife loved it so I am confident you will, too!
Why this Recipe Works:
- Butter and Sugar Create Light, Tender Crumb – Creaming the butter and sugar together traps air, which helps create a light and fluffy texture. It also gives the cake rich flavor and a slightly crisp edge.
- Sour Cream Keeps It Extra Moist – Sour cream adds moisture and richness, preventing the cake from drying out. It’s slight tang also enhances the flavor of the berries.
- Balanced Ingredients – A soft, tender cake with juicy berries throughout create a balanced sweet-tart flavor in every bite!
Ingredients You’ll Need:
- 1/2 cup Butter (Softened) – Adds richness, flavor, and helps create a tender, soft crumb.
- 1 + 1/4 cup Sugar – Sweetens the cake and helps keep it moist while also aiding browning.
- 2 Eggs – Provide structure and stability while adding moisture and richness.
- 1 tsp Vanilla – Enhances the overall flavor with a warm, sweet aroma.
- 1 1/3 cup Flour – Forms the main structure of the cake.
- 1 1/4 tsp Baking Powder – Leavening agent that helps the cake rise and stay light.
- 1/4 tsp Salt – Balances sweetness and enhances all the flavors.
- 1/2 cup Sour Cream – Keeps the cake extra moist and tender, adding a slight tang that pairs well with berries.
- 1 cup Blueberries (Fresh) – Adds sweetness and juicy bursts throughout the cake.
- 1 cup Raspberries (Fresh) – Brings a bright, tangy contrast to balance the sweetness.
How to Make a Mixed Berry Cake
- Preheat oven to 350 degrees. Spray a 9″ round pan with non-stick spray and set aside.
- In a large bowl, cream together 1/2 cup softened butter and 1 cup sugar until creamy.
- Beat in 2 eggs. Then add in 1 tsp vanilla.
- In a separate bowl, whisk together 1 1/3 cup flour, 1 1/4 tsp baking powder, and 1/4 tsp salt. Gradually beat the mixture into the creamed butter and sugar, alternately with 1/2 cup sour cream, beginning and ending with the flour mixture. Beat until just combined after each addition.
- Gently fold in 1 cup fresh blueberries and 1 cup fresh raspberries.
- Spread the batter evenly into the prepared pan.
- Sprinkle remaining 1/4 cup sugar evenly over the top of the cake batter.
- Bake for 35-40 minutes, until the top is crackly and lightly browned. The center should still jiggle just a little bit.
- Let the cake cool completely in the pan.
My Best Tips:
- Toss Berries in a Little Flour – Lightly coating your berries in flour helps prevent them from sinking to the bottom of the cake while baking.
- Don’t Overload with Berries – It’s tempting to add more, but too many berries can make the cake soggy and heavy. Stick close to the recommended amount for the best texture.
- Let Cake Cool Before Slicing – Allow the cake to cool so it sets properly. Cutting too early can cause it to fall apart.
- If Using Frozen Berries – Don’t thaw them first. Add them frozen to avoid excess moisture and bleeding color.
More Cake Recipes Using Berries:
- Strawberry Shortcake Sheet Cake
- Lemon Blueberry Bundt Cake
- Raspberry Coffee Cake
- Blueberry Zucchini Cake
Mixed Berry Cake
Soft, moist Mixed Berry Cake loaded with juicy blueberries and raspberries! An easy homemade dessert perfect for brunch, Summer gatherings, or everyday baking!
Ingredients
- 1/2 cup Butter, Softened
- 1 + 1/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/3 cup Flour
- 1 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Sour Cream
- 1 cup Blueberries, Fresh
- 1 cup Raspberries, Fresh
Instructions
- Preheat oven to 350 degrees. Spray a 9" round pan with non-stick spray and set aside.
- In a large bowl, cream together butter and 1 cup sugar until creamy.
- Beat in eggs. Then add in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually beat the mixture into the cream butter and sugar, alternately with sour cream, beginning and ending with the flour mixture. Beat until just combined after each addition.
- Gently fold in fresh berries.
- Spread the batter evenly into the prepared pan.
- Sprinkle remaining 1/4 cup sugar evenly over the top of the cake batter.
- Bake for 35-40 minutes, until the top is crackly and lightly browned. The center should still jiggle just a little bit.
- Let the cake cool completely in the pan.
Notes
Recipe Credit: Taste of Lizzy T
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 350Total Fat: 17gSaturated Fat: 10gUnsaturated Fat: 7gCholesterol: 89mgSodium: 286mgCarbohydrates: 42gFiber: 4gSugar: 6gProtein: 7g
The nutrition facts were automated by the Nutritionix database. Because it's done by automation, it is best practice to double check for accuracy.
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